Former sake making craftsman from Daishichi Sake Brewery fascinated by Shirakawa Kogen Seiryu Pork
Owner of Musshu Mizuki: Keita Nakagawa

There are few people who have ever learned about Shirakawa Kogen Seiryu Pork, which has been certified as a Shirakawa City agricultural product brand. Once customers eat this Pork, though, they will find its chewy texture irresistible.

For a certain period, he engaged in creating Japanese sake while serving as a sake making craftsman from Daishichi Sake Brewery in Nihonmatsu City. Using this connection, he paid attention to ingredients within Fukushima and encountered Shirakawa Kogen Seiryu Pork in Shirakawa City. He admires and respects the passion and craftsmanship of the producer.

He became an owner of a restaurant in Ginza, which is a prime location in Tokyo. He explores attractive ingredients nationwide as well as food materials made in Fukushima―the home of Shirakawa Kogen Seiryu Pork. Needless to say, superior brands of Japanese sake made in Fukushima, from Hiroki to Daishichi, are lined up behind the counter.

He understands all too well the sweat and efforts put in by the prefectural producers after the Great East Japan Earthquake because he was involved in prefectural production. He has other branch restaurants in Ginza and holds the Fukushima Fair together with the Toho Bank, FUKUSHIMA-MINPO, and others as regular members.

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Former sake making craftsman from Daishichi Sake Brewery fascinated by Shirakawa Kogen Seiryu Pork
Owner of Musshu Mizuki: Keita Nakagawa

There are few people who have ever learned about Shirakawa Kogen Seiryu Pork, which has been certified as a Sh…

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